Food Chicken The Ultimate Chicken and Noodle Casserole 5.0 (1) By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 35 mins Bake Time: 30 mins Total Time: 1 hr 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 ounces dried gemelli pasta (1-2/3 cups) or dried medium noodles (3 cups) 2 tablespoons butter or margarine 1 ½ cups sliced cremini mushrooms or sliced button mushrooms 1 cup chopped onion 3 cups chopped cooked chicken* 1 15 ounce bottle mushroom alfredo pasta sauce 1 ½ cups shredded Italian-blend cheeses (6 ounces) 1 9-10 ounce package frozen cut asparagus or frozen peas, thawed ½ cup dairy sour cream ½ cup finely chopped bottled roasted red sweet peppers 1 teaspoon dried fines herbes or Italian seasoning, crushed ½ cup panko (Japanese bread crumbs) or fine dry bread crumbs ¼ cup sliced almonds or chopped pecans, toasted 2 tablespoons grated Parmesan cheese 2 tablespoons butter or margarine, melted Directions Cook pasta according to package directions; drain. Return to pan. Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular). In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings. * If you don't have any cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy a deli-roasted chicken. It will yield 1-1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. Place 1-1/4 pounds of skinless, boneless chicken breasts and 2 cups water in a large skillet. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink (170 degrees). Drain well. Chop chicken. 1-1/4 pounds of boneless breasts with give you about 3 cups cubed cooked chicken. Print Nutrition Facts (per serving) 600 Calories 34g Fat 36g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 600 % Daily Value * Total Fat 34g 44% Saturated Fat 17g 85% Cholesterol 141mg 47% Sodium 797mg 35% Total Carbohydrate 36g 13% Total Sugars 4g Protein 38g Vitamin C 49mg 245% Calcium 323mg 25% Iron 3mg 17% Potassium 590mg 13%